Wild Rice, Mint and Pomegranate Salad

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Wild Rice, Mint and Pomegranate Salad

Salad

Wild Rice, Mint and Pomegranate Salad

In a standard saucepan, wild rice would cook in as much as 50 minutes. A pressure cooker cuts the time roughly in half while preserving the grain’s pleasantly chewy texture and nutty taste. The vibrant colors make this a beautiful-looking salad a standout. Pomegranate molasses is available at Middle Eastern markets and some supermarkets.

For the salad

2/3 cup uncooked wild rice (4 ounces)

3 cups cold water

Sea salt and freshly ground pepper

2/3 cup dried apricots, peaches or mangoes, soaked in hot water for 10 minutes

1/2 cup pine nuts, shelled pistachios or pumpkin seeds, toasted

2 medium carrots, cut into 1/4-inch dice (about 3/4 cup)

3 scallions, white and light-green parts, coarsely chopped

Large handful fresh mint leaves

1 small bunch baby arugula (about 4 ounces)

For the dressing

1/4 cup pomegranate molasses

1/4 cup extra-virgin olive oil

2 large cloves garlic, crushed and finely chopped

Sea salt and freshly ground pepper

2/3 cup fresh pomegranate seeds

For the salad: Combine the rice and water in a pressure cooker. Lock on the lid and bring to high pressure over medium-high heat. Reduce the heat, but maintain high pressure, and cook for 22 minutes.

To cool, place the pot in the sink at a slight angle and run cold water on the top and down the side, being careful not to let any of the water run over the pressure-release vent or valve. When cool, unlock and remove the lid, taking care to avoid any steam that is released.

Pour the rice into a fine-mesh strainer and rinse under cold water. Allow it to drain, then season with salt and pepper to taste. Transfer to a large mixing bowl.

While the rice is cooking, drain the soaked fruit and chop coarsely. Add to the mixing bowl along with the pine nuts, carrots, scallions, mint and arugula.

For the dressing: Whisk the pomegranate molasses, oil, garlic and salt and pepper to taste in a medium bowl until incorporated. Stir in the pomegranate seeds. Pour over the rice mixture and toss to coat. Makes 4 servings.

Source: Adapted from “The Pressure Cooker Cookbook” by Laura Washburn.

Per serving: 470 calories, 9 g protein, 55 g carbohydrates, 26 g fat (3 g saturated fat), 0 cholesterol, 180 mg sodium, 6 g fiber, 24 g sugar.

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